5.0 from 3 votes
Rocky Road Cookies
Rocky road ice cream is a classic favorite, but have you ever had it in a cookie? Marshmallows, chocolate, and pecans in a soft chewy cookie!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 36 cookies
Calories: 160 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups + 2 Tablespoons Flour see note
- ½ cup + 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter two sticks, softened
- ⅔ cup white sugar
- ⅔ cup brown sugar firmly packed
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 cup pecans
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- Sift flour, coco powder, baking soda, baking powder and salt together in a medium bowl. Set aside.
- In a large bowl, cream the butter and both sugars together until light and fluffy, 2-3 minutes.
- Add eggs one at a time, mixing well between each addition. Add vanilla and mix until combined.
- Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour or leave a little bit out (see note).
- Add the pecans, mini marshmallows, and chocolate chips and mix until just combined.
- Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
- Bake in preheated oven for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
Cup of Yum
Notes
- The amount of flour you use is going to vary depending on where you live, the weather, etc. The dough for these cookies should be slightly sticky but not dry or overly gooey. You may need to adjust based on your particular situation.
- To get extra thick and chewy cookies, I use a scoop that is 1.5 inches in diameter. I scoop (leveled scoop) 8 cookies onto my sheet tray, very lightly press down (just enough to make the tops a bit flat), and then place another scoop on top of the first scoop. Bake until the edges are done and the centers are slightly doughy, about 10-12 minutes for this recipe. Perfect thick and chewy cookies every time!
Nutrition Information
Calories
160kcal
(8%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
23mg
(8%)
Sodium
132mg
(6%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
175IU
(4%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 160
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 132mg | 6% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.